Results 241 to 250 of about 10,778,616 (275)

GC-MS, GC-O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing.

Food Chemistry, 2023
An optimized yellowing process for yellow tea (YT) was recently developed. The study found that the optimized yellowing process caused a significant increase in sweet and floral aromas by 31.3% and 24.0%, respectively.
Yuming Wei, Ji-xu Zhang, Tiehan Li, Mengjie Zhao, Zhenshuo Song, Yujie Wang, Jingming Ning   +6 more
semanticscholar   +1 more source

Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS.

Food Chemistry
The flavor profiles of spiced beef (SB) and the impact of thermal treatment temperature were analyzed using complementary GC-IMS and GC-O-MS techniques. The results indicated that spice, roasted-meaty, and caramel flavors significantly contributed to the
Qiong Pan, Xuefei Shao, Qing Xiao, Qianhui Gu, Cong‐gui Chen, Baocai Xu, Peijun Li   +6 more
semanticscholar   +1 more source

Molecular sensory basis of the unique "cocoa aroma" in white tea: An integrated study combining HS-SPME-GC-MS, GC-O, molecular docking, and addition tests.

Food Research International
Cocoa aroma is a pleasant and highly market-accepted aroma type in white tea, yet its underlying key aroma components remain unclear. In this study, sensory quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-MS), gas ...
Zhiqiang Zheng, Weiwei Wu, Zhihui Wang, Peng Zhang, Bangxing Ma, Yan Huang, Weijiang Sun   +6 more
semanticscholar   +1 more source

Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning.

Food Chemistry
Understanding aroma compounds' changes during Shuixian roasting is vital for scientific guidance. This study used gas chromatography-ion mobility spectrometry (GC-IMS) and two-dimensional gas chromatography-olfactory-mass spectrometry (GC × GC-O-MS) to ...
Yue Duan, Xing Gao, Bolin Shi, Mingguang Yu, Junaid Raza, Huijuan Sun, Ying Wang, Huanlu Song, Yongquan Xu   +8 more
semanticscholar   +1 more source

Flavor Quality Characterization of Rapeseed Oil During Storage by Physicochemical Analysis, Sensory Evaluation, Electronic Nose, and GC–O

Journal of food biochemistry
Background: Rapeseed oil is the most widely consumed vegetable oil globally. However, the key aroma‐active compounds of rapeseed oil and their changes during storage are unclear.
Xiumin Zhang, Wenfeng Du, Danni Zhang, Na Zhang, Yuan Liu, Shui Jiang   +5 more
semanticscholar   +1 more source

Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC-MS, GC-O, aroma recombination, omission, and high-throughput sequencing.

Food Research International
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized.
Yilong Li, Ruoxian Wang, Tian Xiao, Lubing Song, Yu Xiao, Zhonghua Liu, Kunbo Wang, Jian’an Huang, Mingzhi Zhu   +8 more
semanticscholar   +1 more source

Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology.

Food Research International, 2023
To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography-ion mobility spectrometry (HS-GC ...
Junwen Wan, Qian Liu, Changzhong Ma, Bertrand Muhoza, Yaling Huang, Min Sun, Shiqing Song, Chi-Tang Ho   +7 more
semanticscholar   +1 more source